Giorgos Kleidaras

George Kleidaras comes from a family of chefs with roots in Asia Minor and was introduced to the culinary world at a young age. He studied at the School of Tourism Professions in 1983 and participated in various educational seminars and presentations. His career began as a collection of professional experiences and evolved into a magical journey that continues to this day. He has worked at Cappa Club in Crete, the Intercontinental in Athens and Thailand, the Officers' Club in Sparta, the Collosos Beach Hotel in Rhodes, Preciux Gastronomie in Athens, the Ministry of Foreign Affairs, Take Five Jazz Club Restaurant in Kolonaki, Sirines Beach Hotel in Samos, Varoulko in Piraeus, and Intercatering as an exclusive chef. Since 1996, he has been working as a Professor of Culinary Arts at the Chef d' Oeuvre School and has participated in various festivals, competitions, professional conferences, and television shows. He is a member of the European Chefs' Club "Eurotoques" and the Athens Chef Club. Additionally, he works as a Culinary Consultant for various businesses, focusing on Kitchen Organization and Equipment, training new chefs, Menu composition, advertising, specialized services, and Decoration. He writes for various industry magazines and publishes books as a contribution to the evolution of the Great Art of Service.